Seared Cabbage Wedges

I stumbled upon this method of cooking cabbage a few years ago and it is still my favorite way to prepare it.  This is one of those simple, bare bones recipes that I love.  When you use high quality, tasty ingredients, food doesn’t need to be fancy to be delicious.  The recipe as written uses a skillet but it can also be done on the grill.  If grilling, be sure to coat the cabbage well with oil so that is doesn’t dry out.

Cut the cabbage carefully

This is a very simple recipe, but there are a couple of tricks to it.  First, be careful when cutting your cabbage into wedges.  In order for it to hold together in the pan, each wedge needs to include a piece of the core where the leaves are attached.  Cut the cabbage in half, then cut each half into four for a total of eight wedges

Don’t fear the sear

Each cabbage wedge needs to cook all the way through, and in the process get a nice char on the outside.  A medium heat should achieve this, but you may need to lower the heat if the cabbage is searing too much before the interior cooks, or raise the heat if the cabbage is cooking through but not getting blackened.